Stuffed Spinach and Italian Sausage Shells

These are one of my top 3 favorite entrees I make. They also freeze great so I always make extras to have on hand for busy nights or have on hand to bring to friends and family in need of dinner. The amounts I am providing make 60 shells which I split into 3 pans and freeze.

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Ingredients

• 2lb Mild Italian Sausage

• 5 cloves of garlic

• 5 - 6 cups of Fresh Spinach, chopped

• 24oz Jumbo Shells, cooked (you will have extras)

• 64oz Ricotta Cheese

• 4 cups Mozzarella Cheese, shredded

• 2 cups Parmesan cheese, shredded

• 2 Tablespoons Italian Seasoning

• 1 Teaspoon red pepper flakes

• 3 jars (32 oz each) of Raos Marinara sauce (you can use any jarred sauce but Raos is my preferred)

• Additional cheese to top

  • 1 cup Mozzarella cheese and 1 cup Parmesan cheese

Steps

1. In a large pan cook the Italian Sausage with garlic. Drain and set aside

2. In the same pan, cook the fresh spinach down until wilted (about 5 - 6 minutes).

3. While the spinach cooks, start boiling a large pot of salted water.

4. Cook your jumbo shells slightly under the recommended time on the box (about 1 - 2 minutes less).

5. Drain the cooked shells and set aside (be sure to run under cold water so they dont stick while they cool).

6. In a large bowl mix the ricotta cheese, 4 cups shredded mozzarella cheese, 2 cups parmesan cheese, Italian seasoning, red pepper flakes, cooked sausage, spinach and salt and pepper to taste. (Note this all fits in my Kitchen Aid and I mix slowly there but I recommend adding things slowly to make it mix well and evenly.)

7. You will need 1 jar of Raos Marinara sauce per pan (32 oz). Spread a thin layer on the bottom of each pan.

8. Take a large spoonful (little less than 1/4 cup amount) of the sausage and ricotta mixture and put into the cooked shells. Place face up in the pan and repeat (about 20 shells per pan).

9. Taste the mixture & if you want sprinkle more seasoning on top of the shells before pouring the remainder of the sauce over the shells.

10. Top with an additional mozzarella cheese and parmesan cheese.

11. Cook at 350 degrees for 35 - 45 minutes covered. Check that it is bubbly in the middle then broil on low for a few minutes uncovered.

12. If you don't need all the pans, freeze the extras. Cover in saran wrap and tin foil before freezing.

Tips

• You don't want your shells fully cooked as it makes them more difficult to work with when you are filling them up.

• This makes a lot of food which great for a large group or freezing and saving.

• In my opinion its just as much work to make one pan of these as it is 3, the stuffing takes slightly longer but making the mess and pulling it all out only once is worth the extra pans/meals you get later. And trust me these are so good you will want them again.

• If pulling out of the freezer, I like to let it thaw overnight in the fridge to ensure there are no frozen spots in the middle.

Nutrition

This is based on My Fitness Pal Calculations for 60 shells (search "Brookes Bites Stuffed Spinach and Italian Sausage Shells" in MFP)

170 calories / serving (shell)

11.3g Carbs / 9.9g Fat / 9.6g Protein